After months of anticipation, a top-tier culinary team assembled by Chefs Canada (the country's national chefs association) recently headed south to New Orleans to compete in Bocuse d'Or Americas. The team battled it out against countries like the United States, Mexico, Argentina and more in the regional competition and finished in a very respectable second place.
The energy in the New Orleans Convention Center was palpable as the top three teams were announced, with the U.S. taking the top spot. In classic NOLA style, an impromptu parade followed the announcement and took attendees from the competition to a nearby event space, brass band, mardi gras dancers et al.
While Team Canada's captain chef Keith Pears undoubtedly had his sights set on gold, a silver medal secures the Canadian team's spot in competing at the pinnacle, and global, Bocuse d'Or Final in Lyon, France come January, 2025.
“The competition was fierce, and I’ve learned a lot in the process which will allow my team and I to adapt our training for Lyon. I promised to make my industry proud and give Canada the bragging rights it deserves on the world stage to attract foodie travellers, and I feel we accomplished that. I’m thankful to be supported by a passionate group of advisors from across the country as well as a dedicated crew," explained chef Keith Pears.
The chef and his teammates made a gorgeous-looking platter themed around wild boar and a stunning plate of food that celebrated Cajun cooking (one aspect of the challenge) and featured Louisiana ingredients alligator, crab, shrimps and grits.
Acclaimed Vancouver-based chef Alex Chen was also present, serving as Canada's representation on the international judging panel, as well as chef John Placko serving as the Canadian culinary coach.
To stay up-to-date on Team Canada's training leading up to Bocuse d'Or Final and to get updates during the final competition, food lovers are encouraged to follow Chefs Canada on Instagram: @chefscanada.
